Best Damn Chocolate Fudge Cookies

Indulge in the decadent and irresistible taste of homemade chocolate fudge cookies! Made with simple ingredients and baked to perfection, these cookies have a soft and chewy texture, paired with a rich and chocolatey flavor that will tantalize your taste buds. And there’s more… this is an easy recipe! You don’t need any special baking skills to make these!

There’s nothing quite like the experience of making homemade cookies. From mixing all the delicious ingredients together and sneaking a taste of the batter, to the heavenly aroma that wafts through the house while they’re baking, making homemade cookies is a journey for the senses.

I invite you to take this journey with me as we make these extraordinary chocolate fudge cookies.

What are Chocolate Fudge Cookies?

Think of chocolate fudge cookies as being something of a brownie/cookie hybrid. They look like a cookie, but have a soft inside that is reminiscent of a fudge brownie with a deep, chocolaty flavor. These certainly aren’t your standard chocolate chip cookies. And they’re actually easier to make than you’d ever imagine! There’s a couple of things that make this recipe special. Let’s take a look…

Easy Recipe with Simple Ingredients

Everyone loves an easy recipe, right? Can these chocolate fudge cookies really be easy? You bet! After the cocoa, there’s just a few simple ingredients, many of which you probably have in the pantry and fridge: butter, flour, white sugar, brown sugar, vanilla extract, chocolate chips (or chunks), eggs and just a pinch of salt.

Chocolate chips or chocolate chunks?

To use chocolate chips or chocolate chunks? That is the question. This can definitely come down to personal preference. The best results will come from using semi-sweet chips or chunks. There’s many chocolate bars that are meant for baking. Smashing them up into pieces can be fun and add a uniqueness to each cookie. You’ll be using a total of 1 cup of chips or chunks. Half of it will be melted into the cookie batter. The other half will be used tossed into the batter as chips or chunks usually are.

Dutch Processed Cocoa vs. Natural Cocoa

For this recipe I recommend using Dutch processed cocoa. Most supermarkets have just a few brands of unsweetened cocoa on the shelves. The packaging will clearly indicate if it’s Dutch processed. There’s a whole science behind Dutch processed cocoa, but we can cut right to the chase – it offers a smoother, more rich and full chocolate flavor. So, if you can find Dutch processed cocoa, I definitely recommend it for this recipe. If not, go ahead and use whatever unsweetened cocoa you can find, you’re still gonna get an awesome cookie.

Equipment Needed

Like most cookie recipes you will need a couple of mixing bowls and a mixer. I use my Kitchen Aid mixer for recipes such as this, but you can definitely use a hand mixer too. The cookies will bake on a full sized cookie sheet.

Preparation

We start by mixing the flour, cocoa powder and salt in a medium sized mixing bowl and set it aside. The next step is melting the the butter and half of the chocolate chips/chunks. I find the easiest way to do this is in the microwave in 30 second intervals. It only takes a couple of intervals to melt the chocolate. We do 30 second intervals because the chocolate can burn easily. Give the chocolate a good stir after each interval and you’ll have perfectly melted chocolate. Another way to melt chocolate if with the double boiled method, but that’s a discussion for another day.

Now comes the part where we’ll use a large mixing bowl, or the bowl from our stand mixer. Add the eggs, white sugar, brown sugar and vanilla extract and mix until well combined. Low speed is fine. Then add the chocolate and continue mixing until it’s all well incorporated.

Add the remaining chocolate chips/chunks to the batter by gently folding them in with a spatula. Keeping the batter in a bowl, place it in the refrigerator for 30 minutes. This is important. We want that batter to chill and thicken (as I do on cold winter nights watching Netflix).

When ready to bake, preheat the oven to 350°(F) and line a full-sized cookie sheet with parchment paper.

Wet your Hands

Now is the time to scoop out the batter and lay it out to form our cookies. You can use a small scooper (wet it first), or use your hands. Make sure to wet your hands first with cold water. Scoop out the dough and roll into balls of approximately 1.5″. Place the dough balls onto the parchment lined sheet at least 3 inches apart. Once they are all laid out, use wet hands again and press them down to about ¼″ thickness.

Add chips or chunks to the top of the cookies before baking

For the final touch, we’ll add some more chocolate chunks or chips to the tops of each cookie. Its this last part that will give the cookies that professional look and feel you know and love when biting into a really good cookie.

Let cool and enjoy

When the cookies are done baking, remove from oven and let sit on the pan to cool for at least 10 minutes before digging in.

Storage and Freezing

To store your chocolate fudge cookies, allow them to cool completely before placing them in an airtight container or a sealable plastic bag.  Store them at room temperature, away from direct sunlight and heat sources, for up to one week. For longer storage, you can freeze the cookies for up to three months in an airtight container or freezer bag.

Recipe

Best Damn Chocolate Fudge Cookies

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5 from 7 reviews

• Author: RecipeTeacher
• Total Time: 27 minutes
• Yield: 12 cookies

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Description

Chocolate fudge cookies are a delightful combination simple ingredients resulting in a fudgy, chocolatey goodness that is pure decadence. With a crispy exterior and a soft, gooey center, they make a perfect treat for any occasion.

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Ingredients

• 1 cup all-purpose flour
• 1 cup semi-sweet chocolate chips or chunks
• ¼ cup unsweetened cocoa powder (Dutch Processed if available)
• ½ cup sugar
• ½ cup brown sugar
• ½ cup (1 stick) butter, unsalted
• 2 eggs
• 1 ½ teaspoons vanilla extract
• ½ teaspoon salt

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Instructions

1. In a medium sized bowl, mix flour, cocoa powder and salt. Whisk it all together and set aside.
2. In a microwave safe bowl, add butter and ½ of the chocolate chips or chunks. Microwave in 30 second intervals until everything is melted.
3. In a large bowl, add eggs, white sugar, brown sugar and vanilla extract. Mix with a hand mixer or stand mixer until fully incorporated. Then add chocolate mixture and continue to mix together.
4. Add flour mixture and continue to mix for 3 minutes until everything is well combined. Gently fold in remaining chunks/chips. Place bowl with batter in refrigerator for at least 30 minutes to chill and thicken (important).
5. Preheat oven to 350°(F) and line a cookie sheet with parchment paper.
6. Scoop out batter and roll into balls (wet hands first!) about 1.5″ in diameter. Place on parchment at least 3 inches apart. With hands still wet, press batter down to about ¼″ thick. Add additional chips or chunks to tops of cookies.
7. Bake in preheated oven for 12 minutes. Remove from oven and let cool completely before removing from pan.

Notes

Gluten free option: substitute a 1:1 all-purpose gluten free flour mix which contains xantham gum, for the regular flour. Everything else will remain the same.

• Prep Time: 15 min
• Cook Time: 12 min
• Category: Dessert
• Method: Oven
• Cuisine: Dessert